Bobby Flay's Spice-Rubbed Lamb Burger

Christopher Testani

With this mouth-watering lamb burger recipe, Food Network Star judge-mentor and chef Bobby Flay has given us his technique to rustle up some culinary excellence in our home kitchens.

"The spices really wake up the flavor of the lamb while also giving the burger a great crust as it cooks," Flay said.

Read below to learn how to make Flay's burger on your own.

Bobby Flay's Spice-Rubbed Lamb Burger

1¼ lbs. ground lamb shoulder

½ cup mayonnaise

2 jarred roasted piquillo peppers (or 1 jarred roasted red bell pepper), drained and chopped

2 garlic cloves, ground to a paste

1 teaspoon fresh lemon juice

2½ teaspoons kosher salt, divided

1¼ teaspoon coarsely ground black pepper, divided

1 anchovy, chopped (optional)

1 tablespoon Spanish paprika

1 tablespoon smoked paprika

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons dry mustard

2 teaspoons ground fennel seed

2 tablespoons canola oil

8 thin manchego cheese slices

4 soft sesame seed hamburger buns, lightly toasted

1 cup packed baby arugula

1. Remove lamb from refrigerator; let stand at room temperature for 30 minutes before cooking. Process mayonnaise, peppers, garlic, lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper and, if using, anchovy in a food processor until smooth, 30 seconds to 1 minute. Scrape mixture into a bowl; cover and chill for at least 30 minutes.

2. Preheat a grill to high (450 degrees to 550 degrees). Stir together paprika, cumin, coriander, dry mustard, fennel seed and the remaining 2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Divide lamb into 4 portions; shape each into a patty, and brush evenly with oil. Sprinkle the top of each patty with 1½ tablespoons of the paprika mixture; let stand for 5 minutes. Reserve the remaining paprika mixture for another use.

3. Grill burgers, uncovered, spice side down, until a crust forms, about 4 minutes. Turn burgers, and cook to the desired degree of doneness, 3 to 4 minutes for medium. Top each burger with 2 cheese slices; cover and grill just until cheese melts for about 30 seconds.

4. Spread the cut sides of the buns with about 1 tablespoon each of the aioli. Place 1 burger on each bottom bun. Top evenly with arugula. Cover with top buns, and serve.

Serves: 4

Active time: 25 minutes

Total time: 55 minutes

This recipe originally appeared in a special issue of PEOPLE in June 2017

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